These banana pancakes are soft, golden, and full of real banana flavor. The batter comes together fast, and the pancakes stack up tall with light, tender centers.

What Makes These Pancakes So Good

The mashed banana does two things here: it adds natural sweetness and keeps the pancakes moist without any extra oil. The texture lands somewhere between a classic buttermilk pancake and a slice of banana bread.

I reach for this recipe on mornings when I want something warm that feels a little more special than toast, but I don’t have the patience for a long bake. It works with ingredients I almost always have on hand.

Ingredients

1 large ripe banana, mashed: the spottier the peel, the more flavor you get
1 large egg: room temperature helps the batter mix smoothly
3/4 cup (180 ml) milk: whole milk gives the softest crumb, but 2% works fine
1 tbsp unsalted butter, melted and cooled slightly: plus extra for the pan
1 cup (125 g) all-purpose flour: spooned and leveled, not scooped
2 tbsp granulated sugar: just enough to round out the banana sweetness
2 tsp baking powder: fresh powder is key for height
1/4 tsp fine salt: helps pull the flavors together

Variations / Substitutions

Dairy-free: swap the milk for oat milk and use melted coconut oil in place of the butter
Gluten-free: a 1-to-1 gluten-free flour blend works well instead of all-purpose flour
Add-ins: fold in a handful of fresh blueberries or mini chocolate chips after the batter comes together
Spice: a pinch of cinnamon or a few scrapes of fresh nutmeg makes the pancakes cozy
Whole wheat pastry flour can replace up to half the all-purpose flour if you want more texture

This batter borrows a few tricks from banana bread, so if you have extra ripe bananas, that loaf is a great way to use them.

How to Make Fluffy Banana Pancakes

Step 1: Mash the Banana

Peel the ripe banana and put it in a medium mixing bowl. Mash it with a fork until it forms a mostly smooth paste with only a few small lumps left. You want about 1/3 cup of mashed banana; that takes most of a large banana.

A few tiny pieces are fine. They will soften in the pan, and they give the pancakes little pockets of concentrated banana flavor.

Step 2: Mix the Wet Ingredients

Crack the 1 large egg into the bowl with the mashed banana. Pour in the 3/4 cup milk and the 1 tablespoon melted butter. Whisk everything together until the mixture looks uniform and pale yellow, about 30 seconds of steady stirring.

Take an extra 10 seconds here to make sure the banana is fully dissolved into the liquid. Any large clumps left behind can scorch on the griddle later.

Step 3: Fold In the Dry Ingredients

Add the 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt to the wet mixture all at once. Switch to a rubber spatula and fold gently, just until no dry streaks of flour remain. The batter will be thick and a little lumpy, and that is exactly what you want.

Overmixing is the fastest way to turn these dense and flat. Stop folding the moment the flour disappears, even if the surface looks bumpy. Let the batter rest for 5 minutes while you heat the pan. That rest gives the baking powder time to start working and the gluten a chance to relax.

Step 4: Cook the Pancakes

Set a large nonstick skillet or griddle over medium heat. Drop a small pat of butter into the pan and let it melt and foam lightly. Scoop about 1/4 cup of batter onto the hot surface for each pancake, spacing them a couple of inches apart. Cook for 2 to 3 minutes, until bubbles form and pop on the tops and the edges look set.

Lift the edge with a spatula to check: the underside should be golden brown. Flip each pancake gently and cook the second side for another 1 to 2 minutes, until the center feels springy when you press it. Transfer the pancakes to a plate and repeat with the remaining batter, adding a fresh dab of butter for each round.

Keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest. Stacking them right out of the pan can steam the tops and soften the edges.

Step 5: Stack and Drizzle with Maple Syrup

Pile the pancakes onto plates and pour a generous stream of pure maple syrup over the top. A pat of cold butter that melts into the stack makes them even softer. Serve right away while the syrup pools in the crevices and the pancakes are still steaming.

A Few Notes Before You Start

Use bananas that are heavily spotted or fully brown. Pale yellow bananas don’t have enough sweetness or moisture and can leave the pancakes bland.
If your batter looks too thick after the rest, stir in a splash of milk. The right consistency is like a soft drop cookie dough, not a thin crepe batter.
A heavy cast-iron skillet holds heat well but can over-brown pancakes if the burner is too high. Stick to medium heat and adjust as you go.
This same batter works for silver-dollar pancakes for a crowd. Drop 1 tablespoon per pancake and cut the cook time by about a minute per side.

Cook times by pancake size:

Size	First side	Second side
Silver dollar (2 inches)	1 1/2 to 2 mins	1 min
Standard (3 to 4 inches)	2 to 3 mins	1 to 2 mins
Large (5+ inches)	3 to 4 mins	2 mins

Storing Leftover Pancakes

Put cooled pancakes in an airtight container and keep them in the refrigerator for up to 3 days. Reheat them in a toaster or toaster oven so the outside crisps again. A microwave works in a pinch but the edges will soften.

What to Serve With Banana Pancakes

Crispy bacon strips or breakfast sausage add a salty contrast that cuts the sweetness. Sliced strawberries or a quick berry compote bring a bright, tart note. For a lighter plate, a side of whole-milk yogurt and a drizzle of honey rounds out the meal without weighing it down.

Frequently Asked Questions

Can I make the batter the night before?

No, the baking powder will lose its lift and the batter will thicken too much by morning. Make it just before cooking and let it rest 5 minutes, not overnight.

Why did my pancakes turn out dense?

That almost always comes from overmixing the batter or using baking powder that is past its prime. Fold until just combined and check the date on the can.

Can I use frozen bananas?

Yes, thaw them completely and drain off any extra liquid before mashing. Frozen bananas release more water, so the batter may need a little extra flour to hold its shape.

Can I skip the sugar?

You can, but it helps with browning and balances the banana flavor. Leave it out and expect a slightly paler pancake that’s just as moist.

What is the best pan to use?

A nonstick skillet gives the most even browning with the least sticking. If you use stainless steel, add a little more butter and keep the heat steady at medium.